shrimp & corn chowder

source: real simple | february 2010

i've made some modifications to meet our likes & dislikes...

2 tablespoons butter {or olive oil}
2 leeks {white & light green parts}, chopped
2 cloves garlic, finely chopped
salt & pepper
2 tablespoons flour
1/2 cup dry white wine
8 ounces clam juice
1 cup milk {2%}
1 cup half-n-half
1 pound potatoes, peeled & chopped into 1/2" pieces
1 teaspoon sage

1 teaspoon thyme
1 pound shrimp, cooked & deveined

1 can corn 
2 tablespoons lemon juice


1. in a soup pot over medium heat, melt butter, then add leeks & garlic.  season with salt & pepper, & cook 4-5 minutes.

2. add wine & cook until reduced.

3. stir in flour & cook a couple minutes to create a roux.

4. add clam juice, milk, potatoes, & herbs.  bring to a boil.  reduce heat & simmer, stirring occasionally, for 12 minutes.

5. add shrimp, corn, & lemon juice.  cook until the potatoes are tender, another 3-5 minutes.

serve with a crusty bread!